2 (10 ounce) cans condensed cream of mushroom soup
2 (3 ounce) packages cream cheese, softened
1 cup milk
1 (16 ounce) container frozen whipped topping, thawed
1 (4.5 ounce) can chopped green chile peppers
1 cup chopped tortilla chips
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
In a medium-Size mixing bowl, combine soup, cream cheese, milk, and whipped topping. Fold in chile peppers. Pour into a 9x13 inch baking dish, and sprinkle with salt.
Bake in preheated oven for approximately 1 hour, or until lightly browned.